Lasagne slice with pumpkin and ricotta.
Cook time: 55 mins | Prep time: 15 mins | Serves: 4
Ingredients.
400g (1/2) butternut pumpkin, sliced into 0.5cm slices
450g (1 small) cauliflower, cut into 1cm steaks
350g ricotta, can use low fat
5g (1 tablespoon) rosemary, finely chopped
150g shredded mozzarella
salt and pepper
To serve
basil pesto, walnut pesto or caramelised onion
Garnish
rosemary
Method.
1. Preheat oven to 180ºC fan (200ºC). Grease and line, with parchment paper, a 15cm x 24cm baking dish.
2. Layer the pumpkin onto the base of the baking dish. Followed by cauliflower steaks, 1/3 of the mozzarella, 1/2 of the rosemary and dollop 1/2 of the ricotta.
3. Repeat with another layer of pumpkin, press down lightly, add the cauliflower, remaining ricotta and rosemary, salt and pepper to taste.
4. Add another layer of the remaining pumpkin and mozzarella. Cover with parchment paper and foil.
5. Bake in the oven for 45 minutes. Remove paper and foil and bake for another 10 minutes to brown the top.
6. Rest for 10-15 minutes. Slice and serve with either walnut pesto, basil pesto or caramelised onion.
